1. Pour the milk, whipped cream and sugar into the pot. Cook over medium heat until it almost boils, then turn to low heat to continue cooking. Turn off the heat when the milk becomes thick.

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2. Prepare a container and lay it with tin foil or baking paper. Pour the cooked milk slurry into a container, cool it and put it in the refrigerator for more than 3 hours.

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3. Take it out after freezing and pour it into small pieces.

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Kitchen tips

1, keep stirring when boiling milk box light cream, so as to avoid uneven heating of milk and sticking to the pan.

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2. To what extent should the milk be cooked? When the milk slurry thickens, you can draw a striped road with a scraper, and this stripe can slowly gather.

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